Charbroiled Lamb Chops with a Rich Merlot Demi- glace sauce, over Grilled Mediterranean Vegetables

Ingredients:

Lamb Chops

• 16 pieces lamb chops from the rack
• sea salt
• fresh cracked pepper
• 1 lemon, juiced
• 1 tsp garlic, minced

Merlot Demi- glace sauce

• 2 tbsp. Extra virgin olive oil
• 2 tbsp. Flat leaf parsley, chopped
• 500 ml demi-glace sauce
• 50 ml merlot wine
• 1 tbsp. Shallots, minced
• 1 tbsp. Butter

Mediterranean vegetables

• 1 head fennel, sliced
• 1 zucchini sliced
• 2 tbsp. Garlic, minced
• red pepper flakes, pinch
• sea salt
• fresh cracked pepper
• 4 tbsp. Extra virgin olive oil
• 1 small eggplant, sliced
• 2 tomatoes, halved
• 1 yellow pepper, halved, seeded
• 1 cup button mushrooms
• 2 tbsp. Flat leaf parsley, chopped

Directions:

Mediterranean vegetables

1. Place all the vegetables in a large bowl; season with salt, pepper, chillies, olive oil, garlic, and parsley. Toss gently. Sear both sides to achieve grill marks. Place onto a baking sheet and put aside.
2. Place the vegetables in the oven to finish for the time it takes to grill the chops
3. Place the vegetables onto the plates and top with the lamb chops.

Lamb Chops

1. Place lamb chops in a bowl, season, and add garlic, lemon juice, and parsley. Toss and marinate for 30 minutes.
2. Preheat the grill; season grill by rubbing oil with a cloth over top.
3. Preheat the oven to 375’f.
4. Place the chops onto the grill, sear each side for 2 minutes.

Merlot Demi- glace sauce

1. Heat a sauce pan add olive oil, add shallots, season, and sear for 2 minutes.
2. Add wine and reduce until almost all the liquid is gone.
3. Add the demi- glace and simmer.
4. Just before plating whisk in whole butter and chopped parsley.
5. Ladle sauce over the chops

4 servings

Carb count 9g. per serving